Source: Meesha’s Mother-in-Law

Soak the rice in a bowl for half an hour before you start the cooking process.

Take an aluminium pot* and add 4L of milk and the soaked rice and bring to a boil on low heat. Keep stirring slowly from time to time as the milk starts to thicken. Be careful not to scrape the bottom layer of the pan while stirring. This process might take a few hours so let the milk and rice cook on low heat, but do not forget to stir from time to time. After an hour, while the pot is still on low heatl, use a handheld stick blender to mash the rice to make sure there are no lumps or whole rice grains to be seen. Add the sugar and cardamom seeds and continue to cook on low heat. Keep stirring every 15 mins. After a while, the milk will look considerably thicker with a thick consistency like pudding.

Pour the kheer out into a serving dish (clay dishes are traditionally used) and decorate with thinly sliced pistachios or almond slivers.

Let it cool before serving, it will thicken further as it cools down. It can also be served chilled.

*Note: The Kheer needs to be cooked in an aluminiumor stainless steel pot and NOT a non-stick pan. As the milk evaporates, it will leave a layer at the bottom of the pan, which should not be scraped off during the cooking process.